Helen RandellMoroccan lamb with apricot couscous
August 6th 2009 22:33
Can I just say - wow!! This couscous is soooo good, you could just eat it on it’s own and feel satisfied. The combination of apricots, pine nuts, spring onion and lemon juice, make this superb.
And the lambs not bad either! It uses your traditional spice mix with cumin and coriander and tomatoes and a little extra time in the pot will make it extra tender.
But the couscous……
Moroccan Lamb and Apricot Couscous
60ml olive oil
1 brown onion, chopped
1 garlic clove, chopped
½ teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garam marsala
300g cubed lamb leg meat
Approx ½ can of diced tomatoes
2 tablespoons mint, chopped
1 cup couscous
juice of 1 lemon
1 ½ cups boiling water
6 dried apricots, diced
¼ cup roasted pine nuts
2 thinly sliced spring onions
Heat 2 tablespoons of the oil in a saucepan on med heat. Add onion and garlic and cook for 2 minutes. Add ginger, cumin, coriander and garam masala and cooked for additional two minutes. Add lamb and cook until browned. Add tomatoes then reduce heat and simmer for 20 minutes. It will smell delicious!
Place couscous into a bowl and pour over remaining oil, lemon juice and boiling water. Leave to sit for approx 5 minutes until liquid has been absorbed. Fluff with a fork and gently stir through nuts, spring onion and apricots.
Stir mint through lamb mix and serve with couscous.
It is such a great combination – you’ll love it!
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Comment by Chris Champion
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I have cooked with couscous only a couple of times and I have been waiting for something to kick my up the bum and get me using it regularly.
You have just given me the kick I needed! This looks delicious, and I will definitely be trying it in the next few days.
Comment by Helen Randell
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Let me know how you go
Comment by Lara M
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